Restaurants
- Abram Plaut added a new meal Dinner at Hatsudai at 麺酒家タケイメン
黒担々麺 / Kuro Tantanmen / Menshuka Takeimen — Hatsudai, Tokyo
Sesame based soup is paired with medium thick wavy noodles by Kanno Seimen. Topped with spiced ground pork, bean sprouts, negi, peanuts and togarashi. This black sesame offering is limited, regular tantanmen and a soupless version form the main menu.
Takeimen was founded by... More
黒担々麺 / Kuro Tantanmen / Menshuka Takeimen — Hatsudai, Tokyo
Sesame based soup is paired with medium thick wavy noodles by Kanno Seimen. Topped with spiced ground pork, bean sprouts, negi, peanuts and togarashi. This black sesame offering is limited, regular tantanmen and a soupless version form the main menu.
Takeimen was founded by actor and noodle enthusiast master Yousuke Takei-san. He first established the brand in late 2022 and operated as a pop-up at the Last Order Bar in Hatsudai for almost a year before finding his own space nearby. The new shop is both a ramen restaurant and a drinking bar. Open since April 1st, 2024 @takeimen_slurp Less
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- Abram Plaut added a new meal Ramen at CIQUE (ラーメン チキュウ) at RAMEN CiQUE (RAMEN CiQUE)
Recommended bowl: Light soup w/ tomato
Open since 2008, Ramen Cique is run by master Sudō-san, who works solo and does all prep himself. The recommended bowl is the shio, which comes with a light clear soup. But some ramen heads prefer the shoyu, which is served with a richer broth. The ingredients in the soup are mostly chicken parts and a lot of... More
Recommended bowl: Light soup w/ tomato
Open since 2008, Ramen Cique is run by master Sudō-san, who works solo and does all prep himself. The recommended bowl is the shio, which comes with a light clear soup. But some ramen heads prefer the shoyu, which is served with a richer broth. The ingredients in the soup are mostly chicken parts and a lot of vegetables, with a little bit of pork and fish. The noodles are supplied by Mikawaya Seimen. Toppings include a bread-like wheat puff, or as extras a grilled tomato or egg. The grilled tomato topping is recommended. Slight Italian touch. Less
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- Abram Plaut added a new meal Ramen at Koshin (煮干しそば 虎愼) at Koshin (煮干しそば 虎愼)
Recommended bowl: West Tokyo style
Open from 2012, Koshin is run by the ramen group Eternal Grow Inc., based in far west Tokyo. The shop has six seats, and serves a menu of clear niboshi, thick niboshi and tori paitan. The soup contains pork, chicken and niboshi, with noodles supplied by Kanejin Shokuhin. The bowls here slightly resemble a take on... More
Recommended bowl: West Tokyo style
Open from 2012, Koshin is run by the ramen group Eternal Grow Inc., based in far west Tokyo. The shop has six seats, and serves a menu of clear niboshi, thick niboshi and tori paitan. The soup contains pork, chicken and niboshi, with noodles supplied by Kanejin Shokuhin. The bowls here slightly resemble a take on Hachioji-style ramen, with thin straight noodles and diced onions as a topping. Less
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- Abram Plaut added a new meal Ramen at Poppo-ya (らーめん ぽっぽっ屋) at Poppo-ya (らーめん ぽっぽっ屋)
Recommended bowl: Jiro roots
This well known shop in central Tokyo is famous for Jiro-kei, or Jiro-inspired ramen. Sure enough, the master previously worked at a few Jiro shops before opening this one. Originally it was located in Kodenma-cho, but that branch closed and now they have this head branch along with one more outpost elsewhere. The soup... More
Recommended bowl: Jiro roots
This well known shop in central Tokyo is famous for Jiro-kei, or Jiro-inspired ramen. Sure enough, the master previously worked at a few Jiro shops before opening this one. Originally it was located in Kodenma-cho, but that branch closed and now they have this head branch along with one more outpost elsewhere. The soup contains chicken and pork, and has the fatty, salty punch one comes to expect with Jiro style. The noodles are supplied by Asakusa Kaikarou. Onions, spicy miso free upon request. Since 2000. Less
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- Abram Plaut added a new meal Dinner at 猪骨ラーメン at 猪骨ラーメン
醤油ラーメン / Shoyu Ramen / Shishikotsu Ramen — Ōmishima Island, Ehime
Wild boar ramen soup uses a broth made from local boar bones, which are slowly simmered along with other seafood ingredients for over eight hours to bring out their flavor. Noodles are made with a custom recipe using Yumechikara wheat from Hokkaido. Shoyu is sourced... More
醤油ラーメン / Shoyu Ramen / Shishikotsu Ramen — Ōmishima Island, Ehime
Wild boar ramen soup uses a broth made from local boar bones, which are slowly simmered along with other seafood ingredients for over eight hours to bring out their flavor. Noodles are made with a custom recipe using Yumechikara wheat from Hokkaido. Shoyu is sourced from the Setouchi region. Salt comes from neighboring Hakata Island, lemons are pesticide-free and are locally grown on Ōmishima island. Boar chashu uses boar meat that has been low-temperature-cooked and seasoned with light soy sauce. All boar meat is harvested and butchered by local hunters. Also topped with menma, negi and togarashi. Boar chashu rice bowl on the side. Shio Ramen and Miso Ramen also on the menu.
Master Ryo Yoshii-san was an office worker in Tokyo, after turning 30 he felt a strong desire for more self-sufficiency so he moved to Ōmishima Island in 2015. He soon became a hunter on the island and noticed there was a healthy population of wild boars but not much ramen available. Thus the idea of wild boar ramen came to him, through trial and error he produced over 600 prototype meals which led to the creation of the current menu. The wild boars on Ōmishima live off a diet of mountain citrus fruits and acorns, it is said that compared to other boars in Japan their meat is odorless and they have smoother fat. Open lunch only, 11:30am-2pm. 13 seats. Since April 2018 @shishikotsu Less
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- Abram Plaut added a new meal Ramen at Taihou (中華料理 大宝) at Taihou (中華料理 大宝)
Recommended bowl: Tanmen & Shumai
Located in super central Tokyo, an area mostly devoid of quality ramen shops, Taihou has been around since 1958. It's more of a Chinese restaurant than a pure ramen shop, offering up various bowls of old school Chinese-style noodles. The shop is open a mere four hours per day (two hours for lunch, and two hours at... More
Recommended bowl: Tanmen & Shumai
Located in super central Tokyo, an area mostly devoid of quality ramen shops, Taihou has been around since 1958. It's more of a Chinese restaurant than a pure ramen shop, offering up various bowls of old school Chinese-style noodles. The shop is open a mere four hours per day (two hours for lunch, and two hours at dinner), and patrons should note that opening and closing times can vary day-to-day depending on how the master is feeling. The master used to work as a chef at Maxim's de Paris. The shop's most famous item is tanmen, which most customers seem to order. Wok-fried veggies, such as bean sprouts and cabbage, are mixed with pork and a salty soup. The fried rice (yaki-meshi) and gyoza are also popular and delicious. Less
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- Abram Plaut added a new meal Ramen at Matsutomi (松富) at Matsutomi (松富)
Recommended bowl: Shoyu & Shumai
Hidden down a back alley just a few meters from Kazami in the heart of Ginza, Matsutomi isn't going on any award lists. But it's open until 4am Mon-Fri, so good to have tucked away in the repertoire for times of need. Open since 1996, with a blue-collar type feel. The recommended combo is the shoyu ramen (tokusei shoyu)... More
Recommended bowl: Shoyu & Shumai
Hidden down a back alley just a few meters from Kazami in the heart of Ginza, Matsutomi isn't going on any award lists. But it's open until 4am Mon-Fri, so good to have tucked away in the repertoire for times of need. Open since 1996, with a blue-collar type feel. The recommended combo is the shoyu ramen (tokusei shoyu) and pork shumai dumplings on the side. The ramen comes with pork soup, topped with pork fat, and Nankinken Shokuhin noodles. Simple and straight forward. Less
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- Abram Plaut added a new meal Ramen at Miyabi (たんめん本舗 ミヤビ) at Miyabi (たんめん本舗 ミヤビ)
Recommended bowl: Tantan-tanmen
Miyabi opened in 2013 but changed to a tanmen specialty shop in 2014. Master Oono-san trained at the Toranoko group, which runs various ramen shops, mainly in Nerima ward of Tokyo. The main item here is of course Tanmen, made with a chicken and vegetable based soup. Recommended is the Tantan-tanmen, which is a slightly... More
Recommended bowl: Tantan-tanmen
Miyabi opened in 2013 but changed to a tanmen specialty shop in 2014. Master Oono-san trained at the Toranoko group, which runs various ramen shops, mainly in Nerima ward of Tokyo. The main item here is of course Tanmen, made with a chicken and vegetable based soup. Recommended is the Tantan-tanmen, which is a slightly spicy version made like tantanmen with sesame and chili oil. An optional extra veggie topping is available for free. Noodles come ordered from Mikawaya Seimen. Better than your average tanmen without a doubt. Less
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- Abram Plaut added a new meal Dinner at さんわ at Sanwa - Hakatajima Main Branch
伯方の塩ラーメン / Hakata no Shio Ramen / Hakata no Shio Ramen Sanwa — Hakata Island, Ehime
Hakata Island salt ramen is created with the theme of expressing the Setouchi Inland Sea through flavor. Clear shio soup contains 17 different ingredients, including fish and shellfish. The salt is locally sourced (Hakata Island is famous for salt... More
伯方の塩ラーメン / Hakata no Shio Ramen / Hakata no Shio Ramen Sanwa — Hakata Island, Ehime
Hakata Island salt ramen is created with the theme of expressing the Setouchi Inland Sea through flavor. Clear shio soup contains 17 different ingredients, including fish and shellfish. The salt is locally sourced (Hakata Island is famous for salt production). Thin straight high-hydration noodles are custom made with flecks of whole grain flour. Topped with pork chashu, quail egg, chopped kombu, bean sprouts, kamaboko, menma, negi and nori. Shellfish rice with dashi on the side.
Opened as Sanwa Shokudo by the master’s parents when the salt farms on Hakata Island were abolished in the early 70’s. Hakata shio ramen was born in 1998, the original store relocated in 2015. 30 seats. Since 1972. Less
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- Abram Plaut added a new meal Ramen at Houjuntei (麺工 豊潤亭) at Tsubame Sanjou Houjuntei (燕三条 豊潤亭)
Recommended bowl: Niigata Niboshi
Menkō Houjuntei is run by Ramen Jun, a well established shop known for Niigata Tsubame-Sanjo-style ramen. True to form, the bowls here are made with a soup containing pork and various types of niboshi (dried sardines). The house noodles made with 55% water are called 'takasuimen'. Pork chashu, diced onions, iwanori... More
Recommended bowl: Niigata Niboshi
Menkō Houjuntei is run by Ramen Jun, a well established shop known for Niigata Tsubame-Sanjo-style ramen. True to form, the bowls here are made with a soup containing pork and various types of niboshi (dried sardines). The house noodles made with 55% water are called 'takasuimen'. Pork chashu, diced onions, iwanori seaweed and pork back fat top off the bowls. Customers can choose the amount of pork back fat they want showered on top — the house standard level is enough for most (just say 'futsu'). Open since 2016. Less